Best Yellow Squash Tomatoes Casserole Recipes
YELLOW SQUASH & TOMATOES CASSEROLE
This is from a local restaurant that has since closed after MANY years. I came across the old cookbook during the move and thought it sounded good (I can't remember if I had ever eaten there).
Provided by Kikimony
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Fry the bacon until crisp.
- Add onion, celery and green onions; saute until soft.
- Add tomatoes, cream of mushroom soup& bread crumbs.
- Mix with the squash.
- Place this mixture in baking dish; top with cheese.
- Bake for 1/2 hour at 350 degrees.
PAN-COOKED SUMMER SQUASH WITH TOMATOES AND BASIL
This Provençal summer dish is delightful as a starter or as a side dish with fish, chicken or cooked grains.
Provided by Martha Rose Shulman
Categories weekday, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
- Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 455 milligrams, Sugar 4 grams
YELLOW SQUASH ZUCCHINI TOMATO CASSEROLE
Great crowd pleaser that is easy to make. If you substitute rice flour this recipe should work well for your gluten restricted friends. Most of my other squash casseroles call for "soda" crackers.
Provided by k9lady123
Categories Cheese
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F
- Lightly grease a shallow 2 1/2 quart dish and set aside.
- Combine squash, zucchini, onion and bring to a boil in a large saucepan.
- Reduce heat to low and simmer 10 minutes or until vegies are tender. Drain well and set aside.
- Combine tomatoes, flour, sugar, salt, garlic, paprika, and pepper. Saute until tomatoe liquid is slightly reduced, about 5 minutes.
- Gently combine beaten egg, mozzerella and cheddar cheese with squash, zucchini, and onion mixture. Then add the tomato reduction. Be gentle so vegies are not torn into mush. Top with Parmesan cheese.
- Bake for 30-40 minutes. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 217.9, Fat 13.7, SaturatedFat 8, Cholesterol 68.9, Sodium 671.3, Carbohydrate 10.1, Fiber 2.1, Sugar 5.4, Protein 14.9
YELLOW SQUASH AND TOMATOES
Kathy Smith of Pittsburgh, Pennsylvania writes of her Yellow Squash and Tomatoes, "Don't be fooled by the simplicity; this is so good. I made it at least once a week last summer when the garden was producing squash, tomatoes and basil."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, saute squash in oil until tender. Add the tomatoes, basil, pepper and salt. Reduce heat to medium; cook 1-2 minutes longer or until heated through.
Nutrition Facts : Calories 94 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 82mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
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